Saturday, November 15, 2008

Thayir Vadai ( Vadai in Curd) / Vadai / Dahi Vada

There is not one person I know, who could resist the taste of these yummy thayir vadai. This is a traditional Indian receipe and is served on most important occasions and festivals. The taste of vadai's soaked in the lightly spiced yogurt is delicious. Here's my receipe :

Ingredients for Vadai

Urad Dal - 2 cups
Green Chillies - 6 to 7
Asfotedia - a pinch
Curry leaves - 1 twig
Salt - to taste

For the Curd(Thayir Part)

Beaten Yogurt - 1 cup
Mustard Seeds - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves ( optional)


For Vadai:

* Soak the Urad Dal for 1 hour.
* Grind the Dal well for 20 minutes till the dough is smooth. Use very little water.
* Mix in chopped green chillies, curry leaves, asfotedia and salt to the dough.
* Shape into balls with a hole in the center over wax paper or aluminium foil.
* Drop into pre-heated oil.
* Add more vadais and let it fry both sides till golden brown.

If you are just making vadai, the process stops right here. But, a few more steps are

needed to make vadai into 'Thayir vadai'.

* Put the vadais from oil into a cup filled with hot water.
* Let it stay for 5 minutes.
* Turn the vadai gently over so that both sides soak well.
* Now, the vadai's are ready for the curd.

* Transfer the vadai's from hot water to the curd mixture.

Preparing the Curd mixture:

* Splatter mustard seeds, curry leaves and asfotedia in a little oil.
* Add turmeric powder to the oil and pour over beaten yogurt.
* Add salt as needed.
* After adding vadai's, garnish with coriander leaves(optional).

Tuesday, November 11, 2008



Like many unforgettable first's in our lives, no one can forget their first cooking experience in the kitchen. Once, I have proudly proclaimed that I CAN MAKE HOT WATER!!! We get over that stage soon enough and start getting interested in making the special aromas that decorate our kitchens.. Post your first experiences in cooking here... This gives you to look back and laugh about the item which you wanted to make but turned into something new.. Even now, after 7 yrs of cooking, when I sometimes try new receipes, they turn into something totally different.. Then I have the privelege of giving it a name.. Waiting to read your happy/ sad/ funny experiences in kitchen..

Spicy Living

Monday, November 10, 2008

Peas Pulav


Rice - 1 cup
Onion - 1
Tomato - 3
Peas - 1/4 cup
Turmeric Powder - 1/4 tsp
Salt - to taste

To grind
Shredded coconut - 1 Tblsp
Ginger - 1 piece
Garlic - 3
Aniseed - 1/2 tsp

Oil - as needed


* Cook rice with salt in a cooker and allow it to cool.
* Fry Onion and curry leaves for a few minutes in oil.
* Add Peas and salt and cook for 5 minutes or so.
* Add Tomatoes, Turmeric Powder and the ground masala paste.
* Fry well till the raw smell goes.
* Now, add the cooled rice and mix well.
* Serve hot.

Aloo Mattar ( Potato - Peas Masala)


Potatoes - 1/2 kg(diced and boiled)
Onions - 2
Tomatoes - 2
Peas - 1/2 cup
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt- to taste
Oil, Butter - 1 tsp each

To Fry and Grind

Cinnamon - 1 inch piece
Cloves - 2
Cardamom - 2
Aniseed - 1/2 tsp
Bay leaf - 1
Coriander seeds - 1 tsp
Coconut - 3/4 tsp
Ginger - 1 piece
Garlic - 4 cloves


* Melt butter and heat oil in a pan.
* Add onions and fry for 2 minutes.
* Add masala and fry till raw smell goes away.
* Add Tomatoes, Turmeric powder and Chilli powder and fry till tomatoes become mushy.
* Add Potatoes and peas with salt and enough water.
* Let it boil for 5 to 6 minutes.
* Garnish with coriander leaves.

Tuesday, November 4, 2008


Yet another Krishna Jayanthi Savoury. Here's the receipe...
The basic dough is some what similar to the Thenkuzhal dough. The one difference is that we add soaked chana dal to the dough.


Chana dal - 1 hand full
Rice flour - 3 cups
Urad flour - 1/2 cup
Pepper powder - 1 tsp
Salt - 3/4 tsp
Asfotedia - little
Butter - 1/2 cube

* Make the dough as per Thenkuzhal dough's instructions.
* Add chana dal to this dough and mix well.
* Make small balls, the size of medium sized lemon.
* Smear oil in a plastic sheet and press the balls into thin circles.
* Fry them in oil till golden brown.
* Tasty Thattai's are ready.
****** It is better to eat it after it is completely cool or the Thattai won't be crispy.


Thenkuzhal is a type of Murukku. It is a traditional Tamilnadu Savoury. Its very easy to make and quite delicious. It uses only a few ingredients.

Rice Flour - 2 cups
Urad Flour - 1/4 cup
Cumin seeds - 1 tsp
Salt - 1/2 tsp
Asfotedia(perungaayam) - little
Butter - 1/2 cube (Butter makes the thenkuzhal nice and crispy)


* Dissolve the salt and asfotedia in 1/2 cup of water.
***** The salt should be dissolved well or the dough will burst in oil.
* Mix the two flours together with melted butter.
* Now add the salted water and make a like a soft chapathi dough.
* Grease the Thenkuzhal/Murukku press with oil and add some dough to it.
* Use it to make Thenkuzhal over hot oil.

* Fry both sides till light golden color.


Appam is a Traditional Tamilnadu food. Usually made for festivals like Krishna Jayanthi, Deepavali and Vrathams. Kids love the light sweetness of these puffy appams.

Maida - 1 cup
Rice flour - 1/4 cup
Jaggery - 1/2 cup
Cardamom powder - 2 pinches


* Dissolve jaggery in little hot water.
* Add Cardamom powder to it.
* Now add the flours little by little and mix it in dosai batter consistency.
* Take small rounded spoonfulls and drop it in hot oil.
* Fry both sides till golden brown.
* Hot appams are ready.